Bacon Mushroom Cheeseburger Soup

Bacon Mushroom Cheeseburger Soup takes about 45 minutes from beginning to end. This main course has 528 calories, 35g of protein, and 36g of fat per serving. This recipe serves 12. For $3.37 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 2133 people were glad they tried this recipe. Autumn will be even more special with this recipe. This recipe from A Farm Girls Dabbles requires cumin, dill pickle chips, button mushrooms, and fire roasted tomatoes. It is a rather pricey recipe for fans of American food. Overall, this recipe earns a pretty good spoonacular score of 70%. If you like this recipe, you might also like recipes such as Bacon Mushroom Swiss Cheeseburger Dip, Bacon Cheeseburger Soup, and Bacon Cheeseburger Soup.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

for the soup:In a heavy pot with tall sides (a small to medium sized stock pot works great) over medium heat, fry the bacon. Remove to a plate lined with a paper towel to drain. Let cool, then roughly chop and set aside.Drain the bacon grease and return pot to the burner. Add the hamburger, breaking it into smaller chunks. Sprinkle with Lipton Onion Soup mix and stir. Once the hamburger is thoroughly browned, remove to another plate lined with a paper towel to drain. Set aside.Drain any hamburger grease from the pot and add the butter. Once it is mostly melted, add the onion, mushrooms, and garlic. Stir well. Cook until thoroughly softened, about 15 minutes.Add the browned hamburger back to the pot, followed by the beef broth, tomatoes, cheddar cheese soup, half and half, Worcestershire sauce, ketchup, mustard, cumin, chili powder, garlic powder, Lawrys salt, and black pepper. Let the soup heat up as you occasionally stir it. Once hot, stir in the sour cream and chopped bacon. Let it cook another minute or so, then serve with a garnishing of dill pickle chips and shredded cheddar cheese, with toasted garlic buns for dipping.for the toasted garlic buns:Lightly butter the cut sides of each dinner roll. Sprinkle lightly with Penzeys Sandwich Sprinkle. Grill, cut/buttered side down, on a grill pan or griddle over medium-high heat until nicely browned.

 

Step by step:

1. for the soup:In a heavy pot with tall sides (a small to medium sized stock pot works great) over medium heat, fry the bacon.

2. Remove to a plate lined with a paper towel to drain.

3. Let cool, then roughly chop and set aside.

4. Drain the bacon grease and return pot to the burner.

5. Add the hamburger, breaking it into smaller chunks. Sprinkle with Lipton Onion Soup mix and stir. Once the hamburger is thoroughly browned, remove to another plate lined with a paper towel to drain. Set aside.

6. Drain any hamburger grease from the pot and add the butter. Once it is mostly melted, add the onion, mushrooms, and garlic. Stir well. Cook until thoroughly softened, about 15 minutes.

7. Add the browned hamburger back to the pot, followed by the beef broth, tomatoes, cheddar cheese soup, half and half, Worcestershire sauce, ketchup, mustard, cumin, chili powder, garlic powder, Lawrys salt, and black pepper.

8. Let the soup heat up as you occasionally stir it. Once hot, stir in the sour cream and chopped bacon.

9. Let it cook another minute or so, then serve with a garnishing of dill pickle chips and shredded cheddar cheese, with toasted garlic buns for dipping.for the toasted garlic buns:Lightly butter the cut sides of each dinner roll. Sprinkle lightly with Penzeys Sandwich Sprinkle. Grill, cut/buttered side down, on a grill pan or griddle over medium-high heat until nicely browned.

Nutrition Information:

covered percent of daily need